Friday, February 26, 2010
Fried Mustard Greens With Chicken Fat 雞油炒芥菜頭
For every successful meal; we need some good supporting casts to compliment the main dishes and this is a very good example of such casts. Mustard greens has to be one of the most versatile Asian greens around - It can be pickled, stewed or stir fried. Just a little chicken fat can turn a simple dish into something quite special, sadly in this health conscious age less and less restaurants are using animal fats in their cooking. This goes wonderfully with braised pork or other rich stews.
serves 4 as part of Chinese meal;
you'll need 500g of mustard greens, washed and sliced
1 tbs of chicken fat or peanut oil
2 tbs of chicken crackling
a knob of ginger, julienned
1 large chilli, cut into long strips
2 garlic cloves, sliced
1/4 cup of chicken stock or vegetable stock
dash of Chinese cooking wine
salt and white pepper to taste
Have you ingredients ready.
In a hot wok, saute ginger, garlic and half of the chillies with chciken fat for 30 seconds then add in the mustard greens. Add the rest of the ingredients and fry on high heat for a minute or two, be careful not to over cooked the vegetable.
Dish it up, top with the other half of the chilies and scatter the chicken crackling over.
I served it with braised pork knuckle with Chinese black vinegar and plenty of steamed rice.